Disclosure: I received promotional products to facilitate this post.
Every year, around this time, I flirt with the idea of a Paleo diet. Out of all the diets, it's the one I've seen my friends have the most success with, and the one that seems easiest to follow.
Not to mention, the tastiest. I don't know about you, but I'd rather nom on bacon and veggies and feel full and happy rather than count my calories and have a bland fake-sugar cookie that's only 2 points or 50 calories or whatever.
But... I often do succumb to sugar and carbs and whatnot a few weeks after making this decision, unfortunately. I think this bout lasted about a week or so.
However, my new job gave me a free gym membership. So who knows, maybe once I actually get my ever-increasing derriere over to the magical machines of the shiny gym I'll be inspired to try this again.
If I do end up sticking to this, products like Yellowbird make it easy! All natural ingredients, and a spicy kick that makes just about anything taste awesome. Now in three flavors (Serrano, Jalapeno, and Habanero) and Habanero salt, you can really get your heat on with this stuff.
I met one of the business owners at the Byte of Texas and she was nice enough to send me over the new product line. It goes perfectly on everything--ESPECIALLY these scallion pancakes, which I am now obsessed with.
Fun fact: I adapted this recipe further to make a sweet version. Stay tuned!
Paleo Scallion Pancakes
(Adapted from Infertility Tho Art a Heartless Bitch)
- 1/2 cup tapioca flour
- 1/2 cup almond flour
- 1 egg
- 1 cup coconut milk
- 3/4 tsp Yellowbird Habanero Salt (or sea salt)
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/4 cup chopped scallions
- ghee or butter
- Yellowbird sauce, for dipping
-Mix together dry ingredients until well combined. Sprinkle in chopped scallions
-In a separate bowl, mix together egg and coconut milk. Slowly add wet ingredients to dry, mixing well with a wire whisk.
-Heat a skillet to medium high. Melt butter, and immediately pour about 1/8 cup of batter into the pan. Cook until edges begin to set, then flip.
-Serve with coconut aminos (or soy sauce if you eat that) and Yellowbird sauce.